Homemade stovetop stuffing is better than store-bought, and still saves you time during the Thanksgiving pinch!
Thanksgiving, for those of us cooking, is a hectic week of preparation. Because I’m a bit of a stressball, I like to do as much ahead of time as I possibly can so I don’t panic the day of and mess everything up. The stuffing has always been a bit of a white whale for me. I love homemade stuffing (thanks, mom, for those years of making traditional stuffing so good I can’t bear the box kind), but I never thought I could make it in advance.
Not so, not so! This year, I’m going for the stovetop version to save myself anxiety and a few glasses of wine. But of course, it has to be homemade, too, with the same flavors my mom uses, namely, sage and thyme.
Because this stuffing “mix” is so easy to make, I’ll no longer relegate the side dish to Thanksgiving, either. This is an all-year kind of thing, folks.
A few notes about the recipe: Feel free to make your own variations. For example, substitute a bit of white wine for the broth. Add some celery, onion, walnuts, cranberries, carrots, whatever your heart desires. Just add any of these things at the melting-butter step and let them cook for a few minutes until softened. You can also slice the bread into cubes before toasting if you want more uniform pieces, but my mom used to break apart her bread, and I’m nostalgic, so that’s why I break it up in choppy pieces after toasting.
While this recipe is meant for the easiest preparation possible, stove-top cooking, you can also combine all the ingredients in a casserole dish and bake the stuffing in the oven, covered with foil for about twenty minutes, and then uncovered for an additional ten minutes. You may need a bit more broth though.
I’ve divided the recipe into four containers. This is for simple portioning, cooking, serving and saving. Cooking for two? Use only one container. Cooking for four? Use two containers. Cooking for everybody? Use all four containers.
Save any un-used containers of stuffing mix for up to five days at room temperature, if kept sealed and as long as your bread is toasted enough to keep the bread dry. This works well for Thanksgiving if you run out of stuffing but still have other leftovers to use up.
By the way, I’m more than just stuffing. Check out this post for additional tips and links to make Thanksgiving day run smoothly. And since you’re saving so much time on your stuffing, you can make this awesome turkey chocolate cake.